KR20220106507A - Cooking Method for Tteogboki with Cheese Topping and Cooking Kit Thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing tteokbokki with a cheese topping and a cooking appliance. Pizza topping is applied on an upper part of the tteokbokki. The present invention binds the tteokbokki and a pizza topping support by binding a center unit and inner sauce of a savory ingredient with binding water. In addition, since the pizza topping of the upper part is applied by applying a topping frame on preheated frying pan and pouring cheese without a gap on the tteokbokki, a chewy taste of the tteokbokki is provided by constantly maintaining a temperature of the tteokbokki and maintaining a good state of tteokbokki for a long time. Since various shapes of toppings are placed on the cheese topping support, the present invention can provide tastes of the tteokbokki and the cheese topping at the same time. In addition, the tteokbokki is good for health with excellent antioxidant activity. The tteokbokki with a cheese topping of the present invention is easy to deliver, pack, and pick up; and is conveniently provided as a meal or a snack in a non-face-to-face-era.

Description

Cooking Method for Tteogboki with Cheese Topping and Cooking Kit Thereof

The present invention relates to a method for cooking tteokbokki topped with cheese and a cooking utensil. In more detail, the functional ingredients are included in the lower part of the tteokbokki, and the pizza topping is applied on the upper part, and the central part binds the tteokbokki and the pizza toppings by the internal source of the umami ingredient and the binding water. In addition, for the pizza topping on the top, put the topping mold on the preheated frying pan, pour the cheese, and apply it like a cover on top of the topokki so that there is no gap. It can keep the chewy taste of tteokbokki for a long time. In addition, if you place a topping frame on a preheated frying pan and pour cheese, you can put cheese toppings and toppings in the shape desired by the consumer, and combine them to enjoy the taste of tteokbokki and cheese at the same time. Therefore, the cheese topping tteokbokki of the present invention has the advantage that it can be conveniently provided as a meal or snack for a meal in a non-face-to-face era, as well as providing convenience to delivery-oriented stores or packaging and pickup.

Another technical configuration of the present invention is a cooking utensil for manufacturing tteokbokki cheese topping, with a bowl accommodating tteokbokki and mixed water on the bottom of the bowl, and a frying pen that melts cheese on the top, and pressing with a cheese mold to make a cheese topping base of a certain shape. It consists of a tteokbokki cheese topping cookware that is applied on top of tteokbokki.

Tteokbokki is a food that was eaten by mixing garaetteok and other ingredients with a soy sauce-based seasoning. Tteokbokki rice cakes are made by steaming rice flour and extruding it into a circular shape, cooling and cutting it, and then adding red pepper paste, rice cake, fish cake, cabbage, green onion, boiled egg, and sliced cheddar cheese as a simple meal replacement or snack. Garaetteok made from rice has a chewy and firm texture that gives it a unique taste. Because wheatgrass rice cakes retain their unique softness and well-balanced seasoning and savory taste, tteokbokki rice cakes that harmonize the chewy taste of rice cakes with the soft taste of wheatgrass rice cakes are gaining popularity.

In addition to tteokbokki, you can enjoy various side dishes such as fried rice, sundae, dumplings, jjolmyeon, udon, and gimbap. As a prior art related to the present invention, "Korea Patent Publication No. 10-2018-0108326 (Manufacturing method of tteokbokki pizza) is a first heating step of mixing rice cake and sauce for tteokbokki in a bowl, and heating the mixed mixture, the first A second heating step of heating after topping the dough with mozzarella cheese and covering the bowl containing the mixture produced by heating.” tteokbokki is included, first; Because tteokbokki and pizza are mixed, the original taste of tteokbokki cannot be preserved. second; After topping with dough and pizza on top of tteokbokki and sauce, if you drill a hole in the dough, the rice cake and sauce will cool and become hard due to the aging of the rice cake and lose its chewy taste. However, the present invention does not use dough and consists only of tteokbokki + pizza topping, so both have different purposes and configurations of the invention. In addition, the luxurious state is maintained for a long time due to the temperature of Garae-tteok, which can provide chewy tteokbokki.

Korean Patent Publication No. 1994-0023371 (Pizza Tteokbokki) spreads rice cake flour made of rice flat instead of bread and spreads tomato paste, onion, soybean meat, sugar, carrot, vinegar, palm oil, salt, beef bone powder, and glutamine on it. It is different from the present invention in that it is possible to mix ingredients such as soda and then heat-concentrated pizza sauce and heat it by topping it with cheese.

Korean Patent Laid-Open No. 10-2012-0055984 (pizza tteokbokki with excellent texture and manufacturing method thereof) goes through two steps of first grinding rice into a powder of a specific size, mixing water and salt, and then second grinding again. Moisture permeates to the center of the loaf and the texture is good, and the ingredients such as vegetables, which have been drained of moisture, are cooked in a mixture of pizza sauce and salt in advance to shape the ingredients in advance and then use them to shape the ingredients together with the rice cake. to mold Korean Patent Laid-Open No. 10-2020-0107448 (Method for making tteokbokki rice cakes made with fruits and other ingredients) is made by first grinding soaked rice in a roller and adding finely chopped bananas, sugar, oligosaccharides, salt, water, peanut powder, and food coloring. After mixing evenly, grind with a roller. Double-ground rice flour and various ingredients were put in a steamer of a steamer and steamed, covered with a cloth, and steamed. After turning the screw in the bottle making machine, tteokbokki rice cake was discharged through the tteokbokki mold. After soaking it in water, taking it out and cutting it into appropriate sizes, tteokbokki rice cakes made with fruits and various ingredients were completed. Korean Patent Publication No. 10-2020-0107449 (Method for making tteokbokki rice cakes made with nuts and various ingredients) is rice flour and nuts (peanuts, almonds, chestnuts, walnuts, Brazil nuts, cashews, pistachios, pine nuts, pumpkin seeds, sunflower seeds, etc.) It is a patent that produces tteokbokki rice cakes by adding various ingredients together, grinding it once again, and steaming it with steam. Korean Patent Registration No. 10-1119675 (a method of manufacturing tteokbokki with sauce and flavor using fruit juice) adds herbal flavor to tteokbokki rice cakes, and adds fruit juice to the sauce so that you can feel the flavor of fruits or herbs and at the same time make tteokbokki It relates to a method for manufacturing tteokbokki using a fruit juice sauce with improved taste and rice cakes with herbal flavor. However, these prior art are different from the present invention in technical configuration.

1. Korea Patent Publication No. 10-2018-0108326 (Method for producing tteokbokki pizza) 2. Korea Patent Publication No. 1994-0023371 (Pizza Tteokbokki) 3. Korea Patent Publication No. 10-2012-0055984 (Pizza tteokbokki with excellent texture and manufacturing method thereof) 4. Korean Patent Publication No. 10-2020-0107448 (Method for making tteokbokki rice cakes made with fruits and various ingredients)

When heated, the starch in the rice cake becomes luxurious, giving it a chewy taste. However, as time elapses and the temperature decreases, the starch ages and hardens and loses its texture. Tteokbokki, cooked in general stores, can be served immediately with the sauce on a hot plate to maintain its temperature and maintain its chewy taste. However, it is difficult to enjoy the chewy taste of tteokbokki because there are many cases of eating tteokbokki in a standing state rather than sitting in a seat. In addition, in the non-face-to-face era, as the number of deliveries increases, the waiting time becomes longer, which causes the tteokbokki to cool and harden and lose its chewy taste. In other words, tteokbokki can enjoy the best chewy taste when the starch is in a luxurious state while maintaining the product temperature.

The present invention consists of a cooking method for tteokbokki cheese topping, tteokbokki mixed water (broth soup, internal sauce, purified water), and cooking utensils for tteokbokki cheese topping.

1) How to make tteokbokki cheese topping

In order to get the feel and taste of authentic pizza, the first step of making raw rice cake (tteokbokki), the second step of making the internal sauce, the third step of making mixed water by mixing the broth with purified water and the internal sauce, and the raw The fourth step of adding mixed water to tteokbokki and heating it to make tteokbokki, the fifth step of melting cheese in a preheated frying pan and using a cheese topping mold to make a cheese topping base of a certain size, and the above mixed water and tteokbokki It consists of the sixth step of putting the cheese topping in a container and putting the cheese topping separately prepared on it, putting it in the microwave and cooking the pizza topping.

2) Tteokbokki rice cake mixed water (broth soup, internal sauce, purified water)

Make mixed water by mixing the broth made by mixing purified water and broth in a certain ratio with the internal sauce based on red pepper powder. Boil the composition obtained by mixing tteokbokki rice cakes with the above mixed water at high heat (200°C) for 2 minutes, and then cook at medium heat (130°C) for about 4 minutes.

3) Tteokbokki Cheese Topping Cookware

The bowl for tteokbokki can be any of ceramics, glass, iron, or synthetic resin. The bowl is disposed at the lower part as shown in FIG. 1, and the inner sauce, mixed water, and tteokbokki are accommodated in the center of the bowl, and the cheese cover on the top melts the cheese on a preheated frying pan as shown in FIG. This makes it possible to make a cheese topping base of a certain shape because it is spread out in the same shape as a cheese mold. Cheese topping can be realized by placing toppings on the cheese cover, and the cheese topping adheres to the tteokbokki composition by temperature, so airtightness is maintained so that the contents of tteokbokki are kept at the temperature for several hours. can provide

The present invention maintains the quality of tteokbokki, so that the luxurious state of the tteokbokki is maintained, giving a chewy tteokbokki taste, and various toppings are added so that you can feel the taste of tteokbokki and cheese topping at the same time. It is also good for health due to its excellent antioxidant activity. The present invention can be easily packaged and picked up in a non-face-to-face era, and can be provided in a convenient way.

1 is a cooking state of tteokbokki on a bowl.
2 is a preheated frying pan.
3 is a cheese mold.
4 is a cheese and a cheese frame is placed on the frying pan.
5 is a cheese topping base between the frying pan and the cheese frame.

The technical components of the present invention are a cooking method of a method of cooking tteokbokki with cheese topping, a composition of broth, internal sauce, and mixed water, and a bowl accommodating tteokbokki and mixed water at the bottom of the bowl, and cheese on a preheated frying pan. It consists of a tteokbokki cheese topping cookware that distributes cheese in a certain shape and then presses it with a cheese topping mold to put the topping on the cheese and apply it like a cover of tteokbokki. The cheese topping is made through the following 6 steps .

1) Tteokbokki Rice Cake (Step 1)

Rice of Tteok (polished 92% polished rice) contains 75.5% starch, 15.5% moisture, 6.8% protein, 1.3% lipid, 0.6% ash, 0.3% fiber, and trace minerals and vitamins.

When kneading the rice cake, a small amount of paprika or cabbage, which contains a lot of dietary fiber, vitamins and trace elements, is added to make rice cakes with improved texture and texture as well as nutrients of rice cake and increased antioxidant activity. Also, if you make tteokbokki by supplying garaetteok in the state of raw rice cake, the chewy taste is good. However, as garaetteok in the market is mass-produced in factories, it is often refrigerated and dried or shipped in a frozen state, resulting in poor texture. Rice tteokbokki does not swell, so it retains its original elasticity even after boiling for a long time. When making tteokbokki for a long time, rice cakes and wheat rice cakes are often used to balance the viscosity of the broth, the elasticity of the rice cakes, the texture, and the aging of the rice cakes. In wheat tteokbokki, the broth is well seasoned inside, so it sticks well, and the more time passes, the easier the rice cakes are. In addition, wheat rice cakes, rice cakes, cheese rice cakes, etc. can be used in various ways to bring out the feeling and taste of tteokbokki and pizza at the same time. The tteokbokki rice cake of the present invention supplements vitamin C, which is somewhat lacking in tteokbokki cheese topping, by adding paprika when kneading rice flour (wheat flour), unlike existing tteokbokki rice cakes, and uses about 8 to 12 Bx of the sugar content of paprika when kneading tteokbokki, Use tteokbokki rice cakes with a higher texture by using at least 2-4% paprika. Cabbage uses 4-5 Bx sugar content of 1-2%.

100g of sweet pepper (Paprika) contains 93.9g of water, 4.64g of carbohydrate, 2.4g of sugar, 1.8g of dietary fiber, 0.17g of fat, 0.86g of protein, 175mg of potassium, 20mg of phosphorus, 10mg of calcium, 0.34mg of iron. Contains vitamins. Cabbage 100g contains 93.5g of water, 1.4g of protein, 0.1g of lipid, 4.9g of carbohydrate, 0.6g of dietary fiber, 0.6g of ash, 120m of potassium, 43mg of calcium, 27mg of phosphorus, 0.4mg of iron, 44mg of vitamin C, antioxidants. and vitamins. Since paprika and cabbage are rich in nutrients, they are good for antioxidant effect, immunity enhancement, anticancer effect, vision improvement, anemia prevention, cardiovascular disease prevention, and blood sugar lowering.

Antioxidant activity (total polyphenol content, total flavonoid content, total anthocyanin content, DPPH radical scavenging ability) according to the combination of paprika and cabbage was measured in accordance with a general method for rice cake, and is shown in Table 1 below. Experimental Example 1 is the addition of paprika, Experimental Example 2 is the addition of paprika and cabbage 3:2, Experimental Example 3 is the addition of paprika and cabbage 2:1, Experimental Example 4 is no addition (Comparative Example).

Comparison of antioxidant activity division Experimental Example 1 Experimental Example 2 Experimental Example 3 Comparative Example 4 Total polyphenols (μg/ml) 156.1±
0.23 159.2±
0.12 162.1±
0.17 132.2±

0.31 Total flavonoids (mg/kg) 11.2±
0.13 11.7±
0.21 12.1±
0.15 9.2±
0.41 Total Anthocyanins (mg/L) 2.36±
0.23 2.462
0.45 2.51±
0.51 1.96±
0.42 DPPH Radi. Scavenging Power (%) 15.9±

1.43 16.7±

2.12 17.8±

2.31 13.4±

1.32

As shown above, the composition of the present invention exhibited excellent total phenol content, total flavonoid content, total anthocyanin content, and DPPH radical scavenging ability.

2) Composition internal source (2nd step)

The internal source of the composition (based on 1 kg) is a red pepper powder base, 250 g of dried red pepper powder, 200 g of red pepper paste, 50 g of sugar, 25 g of fructooligosaccharide, 30 g of soy sauce, 5 g of sea salt, 10 g of starch, 10 g of minced garlic, 20 g of minced onion, 10 g of mirin (rice wine). , Seasoning (Matna) 10g, cabbage juice 20g, pineapple juice 10g, paprika juice 10g, purified water 400g, etc. are properly mixed and boiled in the second step. Based on 100 parts by weight of tteokbokki rice cake, 15 to 16 parts by weight of red pepper powder, 12 to 13 parts by weight of red pepper paste, 3 to 3.5 parts by weight of sugar, 1 to 2 parts by weight of fructooligosaccharide, 1.5 to 2 parts by weight of soy sauce, 0.25 to sea salt 3.5 parts by weight, starch 0.55 to 0.65 parts by weight, minced garlic 0.55 to 0.65 parts by weight, minced onion 1.2 to 1.3 parts by weight, mirin (massul) 0.55 to 0.65 parts by weight, seasoning (manna) 0.55 to 0.65 parts by weight, cabbage juice 1.2 -1.3 parts by weight, 0.55 to 0.65 parts by weight of pineapple juice, 0.55 to 0.65 parts by weight of paprika juice, 24 to 25 parts by weight of purified water, etc. can be mixed to prepare a cheese topping for tteokbokki.

In the tteokbokki sauce of the present invention, fructooligosaccharide, which is low in calories and helps promote beneficial intestinal bacteria, is added along with sugar. Spicy taste can irritate the stomach and intestines, so sugar, fructooligosaccharide, and cabbage juice can be used appropriately to protect the stomach and intestines. Gochujang Hot Tastae Unit (GHU) is suitable in the range of 45-75 GHU. If the spiciness is more than 75 GHU.0 If it is strong, the sweetness is increased to maintain the balance of taste with normal spicy taste. If the spicy taste is weak, add red pepper powder if it is less than 45 GHU. In addition to the red pepper powder base as the internal sauce, you can choose the cheese cream base, and the rosette type base that mixes the red pepper powder base and the cheese cream base in a ratio of 60:40.

3) Mixed water (3rd stage)

Mixed water is a mixture of purified water and broth with a sauce inside the composition, which improves the umami taste of tteokbokki, and alginic acid from seaweed helps the bonding between tteokbokki and cheese topping, making the chewy taste of tteokbokki cheese topping even better. The basic base of the broth is to make a broth by mixing 8 to 12 g of anchovy per 1 liter of purified water, 4 to 6 g of dried kelp, etc. Mix the broth in a ratio of 20: 1 to prepare broth. Mix the above internal sauce and broth in a ratio of 1: 1.6 to prepare a mixed water.

4) Tteokbokki Rice Cake (Step 4)

In the first step, paprika and cabbage are added when kneading the rice cake, and dietary fiber, vitamins and trace elements are supplemented. Remove the tteokbokki rice cake from the refrigerator 1 hour before use and place it in lukewarm purified water. Put 380~420 g of tteokbokki rice cake immersed in purified water in the lower bowl (Fig. 2) that houses the tteokbokki, add 600~700ml of mixed water boiled at 100℃, fill it, and then fill it with high heat for 1.5~2.5 minutes, and on low heat for 3.5~ Heat for 4.5 minutes to make tteokbokki. The tteokbokki rice cake acts as a dough for the pizza, and the cheese topping wraps the tteokbokki like a cover so that the tteokbokki stays warm for a certain period of time. Also, the cheese topping is not hard so that the body temperature is maintained until the last bite of tteokbokki. serves to prevent

5) Cheese topping base (Step 5)

The cheese used for the cheese topping is put on top of the tteokbokki in the bowl and serves as a cover, and 100% natural mozzarella cheese is used to preserve the chewy texture and the thin and elongated softness and texture. Melt the cheese in a frying pan preheated to 150~160℃ for 80~100 seconds, then press the cheese with a cheese topping mold for 20~40 seconds to make a cheese topping base of a certain shape. In addition, the toppings to be placed on top of the cheese separately from the cheese are prepared in advance by lightly cooking. In addition, the toppings on the cheese are 70g bacon for potato topping, 6 slices (60g) potato wedges, 50g vegetable mix, 15 slices (8g) olives, 30g butter sauce, 1g parsley (small amount), 70g direct flame bulgogi for topping , 50g vegetable mix, 15 pieces of olives (8g), 1g of parsley, 8 pieces of pepperoni (20g) for combination topping, 20g of corn, 50g of vegetable mix, 15 pieces of olives (8g), 1g (small amount) of parsley to satisfy the diverse tastes of consumers. The finished pizza topping must be easily separated from the frying pan so that it can be accurately placed on top of the tteokbokki. From the experimental results of the present invention, the pizza toppings can be easily separated only when the temperature of the frying pan is at least 100 ℃ ~ 130 ℃. Therefore, when moving the pizza toppings, the temperature of the round tip of the frying pan should be adjusted to about 130 ℃. If necessary, increase the temperature of the frying pan with the torch. Put the pizza toppings on top of the tteokbokki and heat it for an additional 30 seconds to complete the pizza topping tteokbokki with the taste of pizza and tteokbokki.

6) Topokki Cheese Topping (Step 6)

Tteokbokki rice cake immersed in purified water of the fourth step and boiled mixed water are filled in the lower bowl containing the tteokbokki, and then heated to make tteokbokki. Put the tteokbokki cheese topping base made in step 5 on top of the tteokbokki, put the cheese topping prepared in advance, and cook it in the microwave for 30 to 90 seconds to complete the tteokbokki cheese topping. The cheese topping on the top is applied like a cheese topping base for tteokbokki, so that there is no gap, so that the temperature of tteokbokki is maintained for a long time and you can feel the chewy taste. Since pizza topping tteokbokki is sold in the form of delivery or takeout, it is very important to maintain the temperature and shape of the food after transportation. Use a bowl-shaped container, but use a bowl that is higher than the height of the food to prevent the pizza toppings from sticking to the container, and a container with a lid is more suitable than wrapping. Transport should be managed to be less than an hour.

7) Tteokbokki Cheese Topping Cookware

The bowl for tteokbokki can be any of ceramics, glass, iron, or synthetic resin. A bowl is placed in the lower part, and the mixed water mixed with the internal sauce and broth and tteokbokki are accommodated in the center of the bowl. Put the cheese on the preheated frying pan on the top and press it with the cheese mold to spread it out and make a cheese topping base of a certain shape. The cheese mold has a girth downward and is formed higher than the thickness of the cheese by 3mm. The cheese mold may be round, square or triangular, but it is better to match the shape of the bowl (FIG. 2-1).

<Test Example 1>; Cheese topping thickness

The tteokbokki cheese applied on top of the tteokbokki and the mixed water and the cheese topping on top serve to maintain the shape of the tteokbokki while maintaining the temperature of the tteokbokki. The thicker the cheese, the better the chewy texture, but the taste of tteokbokki is halved and the taste is close to pizza topping. In order for the cheese topping tray to cover the tteokbokki and maintain a warm temperature, the thickness of the cheese should be appropriate. Cheese topping base (5th step) and tteokbokki cheese topping (6th step) were completed using the above-mentioned tteokbokki cheese topping cookware. The cheese pizza toppings were made with different thicknesses of 0.3mm, 1.0mm, 3.0mm, and 4.0mm, and the appearance, physical properties, and sensory were compared and shown in Table 2 below.

Cheese topping thickness cheese thickness 0.3mm 1.0mm 3.0mm 4.0mm Cheese topping type ◇ ◎ ★ ★ Properties ◇ ★ ★ ◎ taste ◇ ◎ ★ ◎

(Shape, physical properties, and taste were judged by visual and sensory inspection. Excellent; ★ Good; ◎ Normal; ◇ Poor; △)

From the above results, it was found that the shape, physical properties and taste of the cheese topping were good when the cheese had a thickness of 1 mm and 3 mm.

<Test Example 2> Change over time of cheese pizza base and pizza topping

The cheese pizza base was placed on the cooked tteokbokki and the shape of the pizza toppings was observed over time at 40°C. Compared with the control group without the cheese pizza base, the results are shown in Table 3 below.

Changes over time of cheese topping base and pizza topping time elapsed (minutes) 0 30 40 50 60 90 120 Use a cheese cover doesn't exist doesn't exist doesn't exist doesn't exist doesn't exist doesn't exist transform no cheese cover doesn't exist doesn't exist transform transform transform transform transform

From the results of our own experiments, tteokbokki covered with cheese topping at 40℃ did not deform even after 90 minutes. However, in the control group without cheese topping base, deformation occurred after 40 minutes. Therefore, it was found that the tteokbokki cheese topping tray of the present invention is suitable for providing chewy tteokbokki cheese topping within 1.5 hours from cooking, delivery, and eating to effectively keeping warm.

<Examples 1-4>

Take the Garae-tteok Tteokbokki out of the refrigerator 1 hour before and put it in lukewarm purified water. Boil the mixed water prepared in advance, add the above tteokbokki, and heat for 2 minutes. Mix the mixed water (internal sauce, broth) and tteokbokki as shown in Table 4 (mixing ratio) below, put a cheese topping base on top of the tteokbokki, put the cheese topping prepared in advance, and cook in the microwave for 30 seconds I made tteokbokki cheese topping.

As an internal source composition, Example 1 (GHU 45), Example 2 (GHU 55), Example 3 (GHU 65), Example 4 (GHU 75) of red pepper powder were adjusted, and 650 ml of mixed water was added to 400 g of Garae Tteokbokki. was used. The thickness of the mozzarella cheese was 3 mm.

Tteokbokki Cheese Topping Mixture division
GHU Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 45 55 65 75 40 80 Garae Rice Cake 400g 400g 400g 400g 400g 400g mixed water 650ml 650ml 650ml 650ml 650ml 650ml toppings bacon
potato Combi
nation Combi
nation direct fire
Bulgogi Combi
nation Combi
nation

The toppings on the cheese are combinations, bacon potatoes, or direct fire bulgogi, but they can be variously modified depending on the type of ingredients such as fruits and vegetables, meats, and cereals. In the case of a combination topping, it can be composed of 8 pepperoni pieces (20g), corn 20g, vegetable mix 50g, olives 15 slices (8g), parsley 1g (a small amount). Bacon potato topping can consist of 70g bacon, 6 slices (60g) potato wedges, 50g vegetable mix, 15 slices (8g) olives, 30g butter sauce, and 1g parsley (small amount). In the case of direct fire bulgogi topping, it can consist of 70 g of direct fire bulgogi, 50 g of vegetable mix, 15 slices of olives (8 g), and 1 g (small amount) of parsley.

<Test Example 3>; Sensory and observational tests

For the tteokbokki cheese topping made by the method of Examples 1 to 4 and the comparative example, panel agents (two men and women in their teens, 20s, and 30s each) who are well trained for sensory examination, thermal insulation status, cheese topping shape, etc. It was observed and shown in Table 5 below.

When measuring after 30 minutes, the heat retention state and cheese topping shape were marked as very good (★), good (◎), average (◇), and poor (△). In addition, preference and taste were evaluated using a 5-point scale method (more than 4 points; very good, more than 3 points; excellent, less than 2.5 points; average), and the results are shown in Table 5 below.

Sensory and observational tests division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 warm state ★ ★ ★ ◎ ◇ △ Cheese topping type ★ ★ ★ ◎ △ △ symbol 4.2 4.3 4.2 4.2 4.0 3.9 taste 4.1 4.2 4.1 4.1 3.9 3.8

From the above results, Examples 1 to 4 showed very good results in the spiciness index (GHU) of 45 to 75. However, Comparative Examples 1 and 2 were below average.

The present invention provides a chewy taste of tteokbokki because the quality of tteokbokki is maintained for a long time due to the quality of tteokbokki, and various toppings are placed on the cheese topping base so that you can feel the taste of tteokbokki and cheese topping at the same time. It is also good for health due to its excellent antioxidant activity. Cheese topping tteokbokki of the present invention has the advantage that it can be conveniently provided as a meal or snack for one meal in a non-face-to-face era, as it is easy for delivery stores, packaging and pickup.

Claims (11)

The first step of making rice cakes for tteokbokki by mixing rice and fiber, the second step of making an internal sauce that maintains the spiciness index (GHU) of 45-75 with a red pepper powder base, and the second step of making a broth by mixing purified water and broth, After preparing the broth by mixing the broth and purified water, the third step of making mixed water by mixing the internal sauce and the broth in the second step, and the third step of adding the mixed water of the third step to the Step 4, put cheese in a preheated frying pan, and step 5 of making a cheese topping tray using a cheese topping mold, put the tteokbokki containing the mixed water of the fourth step in a container and prepared separately on the cheese topping tray A method of cooking tteokbokki with cheese topping, which consists of the sixth step of adding toppings and then putting them in a microwave and cooking them. The method of claim 1, wherein the internal sauce is 15 to 16 parts by weight of red pepper powder, 12 to 13 parts by weight of red pepper paste, 3 to 3.5 parts by weight of sugar, 1 to 2 parts by weight of fructooligosaccharide, 1.5 to 2 parts by weight of soy sauce based on 100 parts by weight of tteokbokki rice cake. parts by weight, 0.25 to 3.5 parts by weight of sea salt, 0.55 to 0.65 parts by weight of starch, 0.55 to 0.65 parts by weight of minced garlic, 1.2 to 1.3 parts by weight of minced onion, 0.55 to 0.65 parts by weight of mirin (rice wine), 0.55 to 0.65 parts by weight of seasoning; A method of cooking tteokbokki with cheese topping, characterized in that it consists of 1.2 to 1.3 parts by weight of cabbage juice, 0.55 to 0.65 parts by weight of pineapple juice, 0.55 to 0.65 parts by weight of paprika juice, and 24 to 25 parts by weight of purified water The method according to claim 1, wherein the mixed water is prepared by mixing anchovies and dried kelp in purified water and boiling broth at a high temperature to make a broth, and then mixing the broth and purified water in a ratio of 1:20 to prepare a broth broth. , A method of cooking tteokbokki with cheese topping, characterized in that the mixed water is prepared by mixing the internal sauce and the broth in a ratio of 1:1.6 The method of claim 1, wherein tteokbokki is a mixture of 600 to 700 ml of mixed water boiled at 100 ° C and 380 to 420 g of tteokbokki rice cake immersed in purified water at room temperature by heating it with high heat for 1.5 to 2.5 minutes and low heat for 3.5 to 4.5 minutes. A method of cooking tteokbokki with cheese topping, characterized by making tteokbokki The method of claim 1, wherein the cheese topping tray is made by spreading the cheese for 80-100 seconds in a frying pan preheated to 150-160°C with a thickness of 1-3 mm of mozzarella cheese, then pressing it with a cheese topping mold and heating it for 20-40 seconds. After completing the cheese topping tray, the cheese topping tray is applied on the bottom of the tteokbokki bowl so that there is no gap. The method according to claim 1, wherein the topping placed on the cheese is selected from a combination topping, a bacon potato topping, or a direct fire bulgogi topping. A bowl for tteokbokki in the lower part, mixed water and tteokbokki in the center, and a preheated frying pan and cheese topping base made using a cheese mold on the upper part. [Claim 8] The cooking utensil for tteokbokki according to claim 7, wherein the bowl containing the tteokbokki is any one selected from a circle, a square, or a triangle, and topped with cheese selected from ceramic, glass, iron, or synthetic resin products. The cooking utensil for tteokbokki with cheese topping according to claim 7, wherein the cheese topping tray on the upper part of the bowl is a preheated frying pan, put cheese on it, heat it, and then press it with a cheese mold to make a cheese topping tray in a certain shape. The cooking utensil for tteokbokki with cheese topping according to claim 7, wherein the height of the bowl is 1.5 to 2 times higher than that of the tteokbokki accommodated in order to prevent the tteokbokki from leaking out of the bowl. The cooking appliance of claim 7, wherein the cheese mold is any one selected from a circle, a square, or a triangle, and the girdle is formed downward higher than the thickness of the cheese.

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